Eat & travel gluten-free | Eggless banana chocolate mousse with raspberries

Eggless banana chocolate mousse with raspberries

Ingredients (4servings):

4 ripe bananas, sliced into coins and freezed overnight
1/3 cup cream, chilled overnight (GF)
3 tablespoons cocoa powder (GF)
3 tablespoons Muscovado sugar
2 tablespoons coconut oil
2 tablespoons Nutella
400g raspberries to garnish

Scenario:

Melt sugar, coconut oil, cocoa powder and Nutella over a hot-water bath. Take off the heat and stir. Cover with clingfilm and place in a fridge for at least 3 hours.

In a blender whiz the banana coins and cream with the Nutella mixtue until creamy.

Divide between 4 glasses. Garnish with raspberries. Serve imediately.

GF – make sure the ingredient doesn’t contain traces of gluten!

About me

Hi there! I'm Nathalie, the author of Eat & Travel Gluten-Free - a place that was created in order to write down and hand over all the best gluten-free recipes that came out from my heart and were created by my hands ;)

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